Christmas

This does not really have to be made at Christmas, but it kinda looked pretty and festive like a Christmas wreath with the tomato and parsley leaves. It is a great dish as it can be prepared in advance and then baked before you are ready to serve.

Ingredients

400g Arborio or Carnaroli

1tbsp gluten free vegetable stock powder

1 onion, finely diced

2 garlic cloves, minced

2tbsp butter

2 tbsp olive oil

Half red pepper, diced

Half yellow pepper diced

80g frozen peas, defrosted

1/2 cup white wine

1/2 cup grated Parmesan

100g diced Prosciutto Cotto

7 slices Prosciutto Cotto

Salt & Pepper

120g Panna

3/4 cup grated Parmesan

Dash of nutmeg

Poppy Seeds

Method

In a small saucepan, bring to boil a litre of water together with the gluten free stock powder. Leave to simmer.

In a large pan, sauté the onion and garlic in the olive oil and butter until soft. Add the diced peppers and cook for another minute. Add the rice, stirring until toasted. Pour in the white wine and mix until it is absorbed. Start adding slowly the stock, ladle by ladle, waiting till the rice absorbs the stock each time, for about 15 minutes. When the rice is still al dente, add the prosciutto cubes and the peas and combine. Add as well the parmesan cheese, season and mix well.

Lightly grease a ring mold. Line it with the Prosciutto Cotto slices. Using a spoon, place the rice over the slices in the mold, pressing it down gently with the back of a wooden spoon.

Fold over any slices over the rice. Cover with aluminum foil and place in a preheated oven (180C) for about 10 minutes.

Whilst the rice ring is in the oven you can prepare the cheese sauce. Put the Panna in a small saucepan over low heat. Add the grated parmesan and stir till it completely melts. Season with salt & pepper and a dash of nutmeg.

Take out the rice ring from the oven. Leave to cool slightly and then place a large serving plate over it. Turn it over and leave for a few minutes. Tap gently so it will easily slip out. Remove the mold.

To serve, pour the cheese sauce over the rice ring and sprinkle with poppy seeds. Decorate with parsley leaves and cherry tomatoes.